Stone pot barbecue recipe: stone pot, pepper, baby dish
material
Baby dish, lobster sauce, pepper, sugar
working methods
1. Soak the whole baby cabbage in water, wash it and shake off the water. Peel off the old skin at the root with a knife (don't cut off the root, or the cabbage will fall apart)
2. First, divide everything into two vertical parts, and then cut it into strips with three knives.
3. Heat the oil in the pan, add the baby vegetables and stir fry until soft.
Step 4 add a tablespoon of lobster sauce
5. Add wild pepper (millet pepper), add a little sugar, stir well, and leave the fire.
6. The stone pot is hot, and the fried doll dish is served immediately.
Stone pot barbecue recipe: bibimbap
material
A bowl of rice, minced meat, bean sprouts, carrots, cucumbers, eggs, cooking oil and sesame oil.
working methods
1. Stir-fry minced pork in advance, shred cucumber and carrot, and pick and wash bean sprouts.
2. Preheat the empty pot on low heat for 2 minutes, pour a little sesame oil at the bottom of the pot, turn the pot over, and let the whole pot bottom be stained with sesame oil.
3. Spread the rice on the bottom of the pot, spread the fried minced meat, shredded carrots, shredded cucumbers and bean sprouts on the rice, and knock an egg in the middle of the pot.
4. Cover the lid and turn to medium heat, and heat for about 5-7 minutes, then you can hear the sizzling sound in the pot.
5. Open the lid and turn up the rice at the bottom of the pot with a wooden shovel, and you can see that a golden crispy rice has been formed.
6. Add a proper amount of bibimbap sauce (I put a tablespoon of Korean garlic chili sauce and a tablespoon of Lee Kum Kee's ribs sauce) and mix well to start.
Stone pot barbecue recipe: bibimbap
material
200 grams of white rice, eggs 1 piece, 40 grams of soybean sprouts, 50 grams of spinach, 4 carrots 1 piece, 20 grams of shredded seaweed, 50 grams of Flammulina velutipes, 3 dried mushrooms, pickled radish1piece, and white sesame1spoon (/kloc Sesame oil 1 tablespoon (15ml), oil 1 tablespoon (15ml), Korean sweet and spicy sauce 1 tablespoon (15ml).
working methods
1. Wash spinach, soybean sprouts and Flammulina velutipes, blanch with boiling water, remove and drain. Peel the carrot and cut it into filaments. After the mushrooms are soaked, they are also cut into filaments. Pickled radish is also cut into filaments.
2. Add proper amount of white sesame seeds and salt into blanched spinach and Flammulina velutipes respectively, and mix well; Add shredded ginger, minced garlic, salt and sesame oil to bean sprouts and mix well for later use.
3. Add a little oil to the wok and fry shredded carrots and mushrooms respectively. Add the remaining oil, beat in the eggs and make fried eggs on one side for later use.
4. Spread sesame oil evenly on the inner wall of the stone pot and heat it on the fire. When sesame oil bubbles, add white rice, and spread the mixed spinach, soybean sprouts, Flammulina velutipes, mushrooms, shredded carrots, shredded pickled radishes and shredded seaweed on the surface of the white rice in a fan shape.
5. Finally, put the poached egg in the center, and leave the fire after the rice at the bottom of the pot is slightly cooked into a crispy rice. Serve with Korean sweet and spicy sauce before eating and stir well.
skill
1. Apply sesame oil to the bottom and edge of the stone pot to prevent the rice from sticking to the pot and increase the flavor. If there is no stone pot at home, you can use a casserole instead. You can also rub a layer of sesame oil on the inner wall of the casserole, heat it, and then add the materials.
2. Materials for making bibimbap can be added at will, depending on personal preferences and wonderful play.
Stone pot barbecue recipe: Lulang stone pot chicken
material
Chicken 1 weighs about 3 kg, jujube 3 pieces, angelica 50g, codonopsis pilosula 100g, adenophora adenophora 100g, lily lotus seed 25g, coix seed 120g, palm ginseng 15g, wolfberry 5g, ginger 50g, and broth 2000.
working methods
1. Wash the chicken, gut it and cut it into small pieces. Cut the ginger into large pieces and soak the palm ginseng in water for half an hour.
2. Stir-fry the oil in the wok to 70% heat, pour the chicken pieces into the wok, stir fry quickly, and the meat becomes tight and golden.
3. Heat the stone pot slightly on the fire. If there is no stone pot, you can use a casserole instead. Pour about half a pot of stock, add angelica, codonopsis pilosula, adenophora adenophora, lily, lotus seed, coix seed, palm ginseng and jujube, then add fried chicken pieces and ginger slices.
4. After the fire boils, turn to low heat and simmer slowly, adding salt. If you feel that there is little water in the middle, be sure to add the cooked broth and simmer for 3 hours.